• Summer stone fruit (Chris Middleton)Source: Chris Middleton

This is a recipe for the height of summer. One of the delights of seasonality is enjoying produce when it is available from local suppliers – not only are you supporting local farmers, the produce will be packed with nutrition and flavour.




Skill level

Average: 3.5 (15 votes)

Make the most of peaches, nectarines, plums and cherries as soon as they are available.


  • 125 g (4½ oz/½ cup) natural yoghurt or 125 ml (4 oz/½ cup) milk kefir 
  • 60 g (2 oz/½ cup) crushed ice 
  • 2 peeled bananas, frozen and roughly chopped 
  • 2 peaches, nectarines or plums, stones removed 
  • 1 tbsp chia seeds (optional) 
  • honey or pure maple syrup, to taste 


To serve 

  • thinly sliced stone fruit
  • pitted cherries
  • flaked almonds
  • edible flowers 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Whiz the yoghurt or kefir with the ice, fruit and chia seeds (if using) in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid. 

Taste the smoothie and add a drizzle of honey or maple syrup to adjust the sweetness to your liking. 

Spoon the thick smoothie mixture immediately into two chilled bowls and top with the stone fruit, cherries, almonds and flowers. 



• To make dairy free, replace the yoghurt or milk kefir with a non-dairy alternative. To make vegan, also swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia. 


This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.